Authentic Pão de Queijo (Brazilian Cheese Bread)
Pão de Queijo is one of Brazil's most beloved snacks: crisp and golden on the outside, soft, chewy, and irresistibly cheesy on the inside. Made with yuca (cassava/tapioca) starch instead of wheat flour, these naturally gluten-free cheese rolls come together quickly and are perfect for breakfast, an afternoon coffee break, or as an appetizer.
Ingredients
- 400 g Sweet tapioca (yuca) starch
- 250 g Sour tapioca (yuca) starch
- 500 ml Water
- 1 l Milk
- 1 Egg
- 175 g Grated cheese of your choice (Parmesan, mozzarella, Minas cheese, etc.)
- 200 ml Neutral oil
Instructions
- Preheat the oven to 350°F (175°C) if baking immediately. Otherwise, the dough can be frozen for up to 3 months.
- Bring the water, milk, and oil to a boil. Pour the hot mixture over both types of yuca starch and stir until combined. Allow the mixture to cool to about 140°F (60°C).
- Gradually mix in the egg, followed by the grated cheese, until a smooth, homogeneous dough forms. Refrigerate for at least 15 minutes.
- Divide the dough into 25–35g (about 1oz) portions, depending on your preferred size.
- Lightly coat a baking tray with cooking spray. Arrange the dough balls at least 1 inch apart.
- Bake for 20–25 minutes, or until puffed and lightly golden. Baking time may vary depending on your oven.
- Serve warm with Chef Victor's ricotta brown butter dip or your favorite dipping sauce.
Notes
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